Lemon Pepper Wings with Lemon Pepper Sauce
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Chicken wings baked with a cornflour coating and then tossed in a sauce of lemon zest, lemon juice, honey, butter and black pepper. No country is claimed. Lemon pepper wings are American, and strongly associated with Atlanta, where lemon pepper wings from a particular style of takeaway are close to a civic institution. The cornflour is the one technique here worth understanding, and it is genuinely effective. Tossing dry wings in cornflour before baking draws moisture from the skin and forms a thin coating that dries and crisps in the oven, giving something much closer to a fried texture without a fryer. It works because cornflour contains no gluten and does not go bready, the same reason it appears in so many Asian frying batters. Two things have to happen for it to work. The wings must be patted properly dry first, because cornflour on wet skin turns to paste. And the sauce goes on after baking, not before, sugar in the honey burns over a thirty-minute bake, and a wet coating would undo the crisping entirely. The source's ingredient list is scrambled, with its section headings absorbed into it, and one entry reads "½ stick honey", which is not a unit honey comes in. Rebuilt below.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Set the oven to 425°F / 220°C and line a baking sheet with parchment or grease it lightly.
- 2
Pat the chicken wings thoroughly dry with kitchen paper. This matters, cornflour on wet skin turns to paste rather than crisping.
- 3
Toss the wings in a large bowl with the cornflour until evenly coated.
- 4
Arrange them on the baking sheet in a single layer with space between them.
- 5
Bake for 25 to 30 minutes, until golden brown and cooked through, turning them halfway.
- 6
While they bake, mix the lemon pepper seasoning, lemon zest, lemon juice, honey, melted butter, cayenne, black pepper and salt together into a sauce.
- 7
Put the hot wings straight into a large mixing bowl.
- 8
Pour the sauce over and toss gently so every wing is coated. Do this after baking, not before, the honey would burn over a long bake and the wet coating would stop the skin crisping.
- 9
Serve immediately with dipping sauces.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Dry the wings properly before the cornflour goes on. This is the single thing that decides whether they crisp.
- Sauce them after baking, never before. Honey burns over thirty minutes and a wet coating defeats the crisping entirely.
- Give the wings space on the tray. Crowded wings steam each other and go flabby.
- Cornflour rather than plain flour. With no gluten in it, it crisps instead of turning bready.
- Toss them while hot. The sauce clings to hot wings and slides off cool ones.
- Lemon pepper seasoning blends vary a lot in salt content, so taste before adding the extra pinch.
Questions fréquentes
Why cornflour on baked wings?
It is a genuinely effective trick. Cornflour tossed over dry wings draws remaining moisture out of the skin and forms a thin coating that dries and crisps in the oven, giving something close to a fried texture without a fryer. It works specifically because cornflour has no gluten and so crisps rather than turning bready. The two conditions are that the wings must be dry first and must not be crowded on the tray.
When should I add the sauce?
After baking, always. The sauce contains honey, and sugar burns over a twenty-five to thirty minute bake at a high temperature, you would end up with a bitter, blackened coating. It is also wet, so applying it before baking would prevent the skin crisping at all. Tossing the hot wings in the sauce as they come out of the oven coats them properly and the residual heat helps it cling.
Where do lemon pepper wings come from?
The United States, and Atlanta in particular, where lemon pepper wings from neighbourhood takeaways are close to a civic institution and the subject of genuine local partisanship. The combination of citrus and black pepper on fried chicken is older and more widespread, but the specific dish, wings tossed in a lemon pepper seasoning, often with a wet sauce, is Atlanta's contribution.
Is this an African dish?
No, and none is claimed, it sits in Worldwide Recipes under American with its URL unchanged. Africa has extensive chicken traditions of its own, several of which are on this site: South African peri-peri chicken, Nigerian chicken stew, Ivorian kedjenou and Ethiopian doro wat among them. Lemon pepper wings are an American bar and takeaway dish with a specific and recent history.
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